PA Dutch Potato Filling
Source: Dad
Curt writes: "As a child I had to help my mother cook and probably my favorite was the potato filling. We never had a big meal without it. My mother never measured anything but was well known for her cooking, so this is my best attempt to pass along her recipe for PA Dutch potato filling."
5 pounds Idaho potatoes
2 tablespoons oil
1 cup diced celery
1-1/2 cup diced onion
2 sticks (1 cup) butter or margarine, divided
3/4 cup fresh parsley (1/4 cup dried parsley flakes)
4 eggs
3 cups cubed bread
1-2 cups milk, or enough to moisten bread cubes
Salt, pepper and celery salt
Cook potatoes with salt until tender.
Sauté celery and onions with 1/2 teaspoon salt and 1/4 teaspoon pepper in 2 tablespoons oil until tender and slightly browned. Push to one side of the pan; add 1/2 stick of the butter and soak parsley in butter, then mix with celery and onions.
Drain potatoes; put in large enough container to hold all ingredients. Add the remaining 1-1/2 sticks butter, 1 teaspoon salt, 1/2 teaspoon pepper and 1-1/4 teaspoons celery salt. Mix with electric beater. Add eggs and mix thoroughly. Add celery and onion mixture and mix.
In the same pan used for the celery and onion mixture, soak bread cubes in enough milk to moisten thoroughly and heat. Add to potatoes and mix. If mixture is too thick, add milk. Add dry bread cubes if too thin. Also use more or less of seasoning to taste.
Put in greased baking dish (or dishes), dot top with butter, and bake at 400° for 1 hour until hot and golden brown.